Chef de Cuisine

Chef de Cuisine – Laredo Country Club

"Our Family's Second Home"

The premier private club experience, Laredo Country Club provides a family‑oriented social setting devoted to promoting exceptional sport, dining, social and recreational member experiences. Our club is the place to be in Laredo with a warm, friendly atmosphere for our family of members and staff.

"To empower our family of employees through fostering a positive environment, we will provide the most vibrant atmosphere with quality amenities as the premier private country club in South Texas, while enhancing the club experience by always striving for excellent service."

We are looking for an experienced Chef de Cuisine to be the culinary leader responsible for overseeing all kitchen operations, ensuring the highest standards of food quality, consistency, presentation, and safety. This role plays a key part in menu development, staff training, cost control, and maintaining an efficient, positive, and professional kitchen environment. As the restaurant is in its opening phase, the Chef de Cuisine will also collaborate closely with the GM and Executive Chef to establish operational systems, workflows, and culinary standards.

• Lead daily kitchen operations with professionalism and efficiency.
• Develop, test, and implement menus aligned with the restaurant's concept and brand identity.
• Ensure consistent food quality, flavor profiles, and presentation standards.
• Maintain a culture of creativity, discipline, and excellence.

• Oversee kitchen staff scheduling, task allocation, and performance.
• Train and mentor cooks, prep staff, stewards, and culinary apprentices.
• Conduct pre‑shift meetings and ensure all team members understand daily priorities.
• Maintain cleanliness, organization, and safety according to health department regulations.

• Manage food cost targets through portion control, yield optimization, and waste reduction.
• Create and update prep sheets, order guides, and recipe costing sheets.
• Oversee inventory, purchasing, and vendor relationships.
• Ensure proper receiving, storage, labeling, and rotation procedures (FIFO).

• Ensure full compliance with local health department standards.
• Implement and maintain HACCP or equivalent food safety procedures.
• Conduct routine line checks and ensure all stations are set and fully stocked.
• Address issues proactively and maintain a safe working environment.

• Minimum 5‑7 years of professional kitchen experience, including at least 2 years in a leadership role (Sous Chef or Chef de Cuisine).
• Strong knowledge of kitchen operations, menu development, and culinary techniques.
• Experience with restaurant openings is a strong plus.
• Ability to lead and motivate teams in high‑pressure environments.
• Strong understanding of food cost management and kitchen financials.
• Knowledge of food safety regulations and certifications (Serv Safe or equivalent).

• Competitive rate
• Performance Bonus – Tiered Scale
• Paid vacation with rollover or payout
• Sick and personal time off
• Uniforms provided by the club

Apply online at  under "Join Our Team" or via email to Mrs. Daniela Groogan, Human Resources Director at  Please attach a resume and references.

Mid‑Senior level

Full‑time

Management and Manufacturing

Hospitality